Recipe By: Jeff Kaye Serving Size: 4-5 Preparation Time: 1 hour Amount Measure Ingredient Preparation Method 2 cups Rough Chop raw potatoes 4 Tabblespoons Butter 6 Each Leeks(white parts only discard green parts) cleaned and cut into 1 inch pieces 3 Cups chicken stock (canned is OK) 1 bunch Chives Finely Chopped 1-1 1/2 Cups Heavy Cream or Sour Cream or a combination Salt and Pepper To Taste Dash Nutmeg Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer the leeks until tender(about 15 mins.) Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Add heavy cream and or sour cream. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. Garnish with chopped chives.